Sous Chef - Takayama
$ 7,000 - $ 7,000 / Per Mon
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5 Days Work Week | AWS & Performance Bonus | Family Care Leave | Medical & Dental Benefits
Job Description & Requirements
You will be working closely with and reporting to the Executive Chef, be responsible for producing quality food to menu specifications, and oversee for all aspects of the kitchen in the Executive Chef’s absence. You will also motivate the kitchen staff to achieve targets and maintain high standards. You are creative and enthusiastic about good food and its presentation. An understanding of budgetary control will be essential to perform well in this role.
RESPONSIBILITIES
Participate in the conceptualization of the restaurant’s food menu together with the Executive Chef
Assist to plan and direct food preparation processes
Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
Consistent production of high quality dishes
Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
Train, manage and assess team performance, paving professional and personal growth for the team
Manage and plan work schedules for the back of house
Identify staffing needs and assist in the recruitment and training of new employees
Ensure strict compliance to safety, sanitary and hygiene standards set by the company
Maintaining a positive and professional approach with all employees and customers
Any other duties as assigned by Management
REQUIREMENTS
Proven experience with Japanese cuisine in similar capacity
Exceptional in kitchen management
Service oriented, able, and willing to engage customers in an open bar counter service concept
Holds critically high hygiene and safety standards
Able to work well under pressure in a fast-paced environment
Outstanding communication and leadership skills
Strong mental capacity to learn, take demands and multi-task
Job Description & Requirements
You will be working closely with and reporting to the Executive Chef, be responsible for producing quality food to menu specifications, and oversee for all aspects of the kitchen in the Executive Chef’s absence. You will also motivate the kitchen staff to achieve targets and maintain high standards. You are creative and enthusiastic about good food and its presentation. An understanding of budgetary control will be essential to perform well in this role.
RESPONSIBILITIES
Participate in the conceptualization of the restaurant’s food menu together with the Executive Chef
Assist to plan and direct food preparation processes
Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
Consistent production of high quality dishes
Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
Train, manage and assess team performance, paving professional and personal growth for the team
Manage and plan work schedules for the back of house
Identify staffing needs and assist in the recruitment and training of new employees
Ensure strict compliance to safety, sanitary and hygiene standards set by the company
Maintaining a positive and professional approach with all employees and customers
Any other duties as assigned by Management
REQUIREMENTS
Proven experience with Japanese cuisine in similar capacity
Exceptional in kitchen management
Service oriented, able, and willing to engage customers in an open bar counter service concept
Holds critically high hygiene and safety standards
Able to work well under pressure in a fast-paced environment
Outstanding communication and leadership skills
Strong mental capacity to learn, take demands and multi-task
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